Ingredients

Step by step

1. Butter and line the base of 2 x 18cm round sponge tins with baking paper.
2. Melt the butter gently in a medium pan. Add the white chocolate and stir over a low heat until melted, then add all the marshmallows and stir until melted and smooth. Make sure to stir constantly or the mixture may catch and burn on the base of the pan. Don’t worry if the mixture starts to split – it will come back together as the marshmallows melt.
3. Put the rice pops and confetti sprinkles in a large mixing bowl, then pour in the marshmallow mix and stir with a plastic spatula until the cereal is evenly coated. Pack the mixture tightly into the 2 cake tins, pressing it down really well to compact it. Use a square of baking paper to press it down if you prefer, as it will be really sticky. Chill in the fridge for at least 1 hour until set.
4. Meanwhile, to make the buttercream, put the butter and icing sugar in a mixing bowl with 1 teaspoon of boiling water and beat until smooth and creamy. If using colouring, mix in to give the desired shade, then place in a plastic piping bag (or just use a large plastic food bag) and snip off the end (or one corner of the food bag) to give a 1cm hole.
5. Run a cutlery knife around the inside edge of each cake tin to release the crispie cakes, then turn out and remove the lining paper.
6. Place the first cake, flat base side up, on a cake plate or board. Spread 1 tablespoon of icing across the centre, then pipe half of the remaining icing as pointed blobs around the edge. Top with the other crispie cake (again, base up), pressing down lightly, and pipe around the edge only. Decorate with the sprinkles.